INSTANT POT MEXICAN CASSEROLE
INSTANT POT MEXICAN CASSEROLE

INSTANT POT MEXICAN CASSEROLE #maincourse

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Did you recognize that you simply square measure imagined to consume dairy farm and not water to cool down down spicy food? It’s true, water really makes the spice appear hotter than it’s. Luckily, a giant small indefinite quantity of Greek food on high of this Instant Pot Mexican Casserole will the trick ANd keeps your mouth from turning into an inferno…..

Did that sound a small amount too dramatic? Well if you’re smarter than i’m and you truly scan the label on the dish sauce before you purchase it, you’ll avoid the difficulty all at once. or even you’d like your Instant Pot Mexican Casserole on the spicier facet, that’s utterly up to you to decide!

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup yellow onion diced
  • 2 large cloves garlic minced
  • 2 cups enchilada sauce
  • 1 pound boneless, chicken breasts
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 15 ounce can black beans drained and rinsed
  • 1 cup canned corn
  • 8 corn tortillas cut into 8 pieces
  • 2 cups cheddar cheese divided
  • 1/2 cup Queso Fresco or Monterrey Jack cheese crumbled or grated
  • sour cream/Greek yogurt
  • choppped fresh cilantro to garnish
INSTANT POT MEXICAN CASSEROLE
INSTANT POT MEXICAN CASSEROLE

Instructions

  1. Press the “Saute” button and allow your Instant Pot to heat up. Once it is “HOT”, add the oil and swirl it around to coat the bottom. Add the onions and cook until they start to soften, about 3 minutes.
  2. Sprinkle the chicken breasts with the seasoning mixture, set aside.
  3. Add the minced garlic and cook while stirring for one minute.
  4. Add the enchilada sauce and press the “Cancel” button. Stir the sauce and onions together.
  5. Add the chicken and flip to coat with the sauce.
  6. Place the lid on top of the pressure cooker and twist to secure it in place. Make sure the knob is in the “Sealing” position. Press the “Manual” button and adjust the time to 20 minutes using the + and – buttons.
  7. When the pot beeps, allow the pressure to release naturally for 10 minutes.
  8. Carefully remove the lid and set it aside. Shred the chicken with 2 forks {I use a separate plate}.
  9. Add the chicken back to the pressure cooker. Add the black beans, corn, tortilla pieces, and 1/2 of the cheddar cheese. Stir to combine.
  10. Sprinkle the remaining cheddar cheese over the top and secure the lid on top of the pressure cooker. Press the “Manual” button and set the timer for 3 minutes.
  11. When the pot beeps carefully remove the remaining pressure immediately and remove the lid.
  12. Sprinkle with Queso Fresco or Monterrey Jack cheese and serve with a big dollop of Greek yogurt or sour cream and garnish with chopped cilantro.

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